Salmon Wellington

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Salmon Wellington is a succulent and elegant option for a special meal. Perfect if you are entertaining guests or cooking up a storm for stage night. The combination of rich salmon with a herby mixture of spinach, leek and surf cheese is a taste sensation. Baked in golden brown and flaky puff pastry. While it may squint fancy, it’s unquestionably pretty easy to make.

What is it?

You’ve likely heard of Beef Wellington, one of the most iconic dishes in British cuisine. Named without the Duke of Wellington, Beef Wellington features fillet steak that is coated in a layer of pate and duxelles (sauteed mushrooms), and then wrapped in puff pastry. Over the years, many variations of this archetype dish have emerged using ingredients such as mushrooms, lamb and fish.

Salmon Wellington is a unconfined option if you want to swap red meat for fish, yet still create something which looks equally regal and impressive. The dish is typically made by wrapping a piece of salmon in pastry withal with other fillings. I use a mixture of sauteed veg and surf cheese and top it all off with a lemon and dill creme fraiche.

How can I stop the salmon from getting soggy?

There are few things increasingly disappointing than a dish that promised to be crispy and flaky but instead is soft and mushy. So what went wrong? And increasingly importantly, how can you prevent it from happening again? The most likely culprit is glut moisture. The fish releases steam while cooking, which can quickly make the dough soggy. To prevent this, be sure to pat dry the salmon first and make sure that your slits in the top of the pastry are deep unbearable to indulge the steam to escape from the packet.

I moreover add a dusting of breadcrumbs to the marrow of the filling surpassing securing the packet and flipping it over. This will help swizzle glut moisture. In addition, you can melt the Salmon Wellington on a wire rack so that the heat can whirligig virtually the pastry properly. With a little care, you can ensure that your Salmon Wellington is crispy and succulent every time.

What can I serve it with?

If you’re looking for a show-stopping main course, Salmon Wellington is definitely the way to go. But what should you serve with it? A simple untried salad is unchangingly a good option, or you could try a plate of roasted veg. This roasted tenderstem broccoli or roasted courgette goes really well.

A few other ideas to consider include:

Courgette salad
Parmentier Potatoes
Halloumi salad
Individual dauphinoise potatoes

Can I make it in advance?

I recommend that you melt the Wellington fairly soon without assembling it. No increasingly than 1-2 hours later. The ingredients all contain moisture and if they seep into the pastry it can rationalization it to go soggy.

However, you can prepare the individual parts of the Wellington in advance, making it easier to pull together when you come to melt it. The leek and surf cheese filling will alimony for 1-2 days in the fridge.

You can moreover reheat Salmon Wellington without cooking. Alimony it covered, in the fridge for up to 3 days and then reheat in the oven for the weightier results.

Salmon Wellington on a wooden chopping board

Can I eat it cold?

Yes, you can veritably unprepossessed Salmon Wellington. Serve it with a salad for a quick and easy lunch. Or pack it up as part of a picnic in the summer months. If you aren’t a fan of unprepossessed pastry then you could moreover pericope the salmon and flake it into a salad or a wrap.

Leftover Salmon Wellington is not suitable for freezing. The puff pastry and filling will not hold up well when frozen and the surf cheese may moreover separate.

Can I use a variegated type of pastry?

Puff pastry is what makes this dish so velvety and flaky. It’s moreover easy to buy pre-made and tastes just as good, if not better, than homemade.

If you want to go for a variegated result then you can moreover try the Wellington with filo pastry. Crisp and wafer-like, this thin pastry is incredibly versatile, worldly-wise to be moulded into any shape. The dish won’t be as puffy and flaky, but you’ll have an equally succulent crispy shell virtually the salmon.

If you try the dish with filo pastry then I recommend lightly searing the package surpassing subtracting it to the oven to help it turn a rich golden colour. 1 minute on each side in a lightly oiled pan over medium-high heat will work great.

Ingredients

For increasingly detailed ingredients, with weights and measurements, jump to the printable recipe card.

For the salmon…

Leeks, thinly sliced
Garlic, finely chopped
Fresh spinach
Cream cheese
Thyme leaves, finely chopped
Puff pastry
Salmon, skinless
Breadcrumbs
Egg, beaten

For the lemon & dill creme fraiche…

Creme fraiche
Dill, finely chopped
Lemon juice

How to make it

For increasingly detailed instructions, with recipe tips, jump to the printable recipe card.

Preheat the oven to 220C/425F.
Heat the oil in a frying pan and saute the leeks. Add the garlic and melt for a remoter minute.
Add the spinach to the pan and melt until wilted. Reduce the heat to low.
Add the surf cheese and thyme to the pan and stir everything together until fully combined.
Roll out the puff pastry until over twice the size of the salmon.
Pat the salmon with paper towels and season well on both sides. Lay marrow side up on the pastry.
Spread the leek mixture over the salmon and then scatter the breadcrumbs over the top.
Fold the long lengths of the pastry in over the top of the salmon and then cut the ends so there is just unbearable to fold into the packet. Fold the remaining ends inwards.
Flip the package over and then cut diagonal slits wideness the pastry, both ways, to make a cross-hatched pattern.
Bake in the oven for 25 minutes and then leave to rest for 10 minutes surpassing slicing.
While the salmon is sultry make the lemon and dill creme fraiche by mixing all the ingredients together in a bowl.

Looking for other unconfined salmon recipes? Try:

Cajun salmon with mango salsa
Salmon with Italian salsa verde
Simple salmon risotto
Pan-seared salmon with lentils
Salmon and leek pasta

Products that work well for this recipe:

Magnetic Spice Rack – Set of 12

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Rolling Pin and Silicone Sultry Pastry Mat Set

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Cole & Mason Herb Keeper

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Salmon Wellington

Author: caroline
Total Time: 55 minutes
Yield: 4

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Description

Salmon Wellington is a succulent & special meal. It combines rich salmon with a surf cheese & leek filling, baked in golden brown and flaky puff pastry.

The default recipe serves 4.

Ingredients

Units

1 tbsp olive oil
100g thinly sliced leeks
2 cloves garlic, finely chopped
150g spinach
100g surf cheese
1 tsp finely chopped thyme leaves
300g puff pastry
flour, for dusting
500g salmon fillet, skinless
2 tbsp breadcrumbs
1 egg, beaten

for the lemon & dill creme fraiche…

6 tbsp creme fraiche (see note 1)
2 tsp finely chopped dill
1 tbsp lemon juice

Instructions

Preheat the oven to 220C/425F.
Heat the olive oil over medium-high heat in a large frying pan. Add the leeks and melt for 3-4 minutes until they start to lightly brown.
Add the garlic and melt for a remoter minute surpassing subtracting the spinach and stirring it virtually the pan regularly until it fully wilts.
Reduce the heat to low and add the surf cheese to the pan withal with the thyme. Stir everything together until fully combined and season well. Remove from the heat.
Gently roll out the pastry on a lightly floured surface. Roll it until it is just over double the size of the salmon in both length and width.
Pat the salmon dry and season well. Place it in the middle of the pastry, marrow side up (the side that would have had the skin on it facing up).
Spoon the leek mixture on top of the salmon and spread it out evenly.
Scatter the breadcrumbs over the top of the leek mixture.
Fold the pieces of pastry from the long side of the salmon over the top of it so they slightly overlap in the middle and printing lightly together. Trim the long ends of the pastry on either side so there is just unbearable to fold into the parcel, like you would when wrapping a present. Fold in the edges and lightly press.
Flip the parcel over and transfer it to a sultry tray lined with baking/parchment paper. Cut diagonal lines wideness the length of the pastry with a sharp knife, and then diagonally the other way, to make a cross-hatched pattern. Use a pastry skim to skim the tamed egg all over the top.
While the salmon is sultry make the lemon dill creme fraiche by whisking all the ingredients together in a bowl.
Bake for 25 minutes in the oven and rest for 10 minutes surpassing serving. Serve with the lemon dill mayo drizzled over the sliced wellington.

Notes

You can use sour surf instead of creme fraiche, for a increasingly piquant sauce.
To prevent the marrow of the parcel from getting soggy make sure to pat the salmon with paper towel surpassing subtracting it to remove glut moisture. Also, make sure to use the breadcrumbs which will soak up any glut moisture and make sure that you score the parcel to let steam escape.
You can moreover melt the parcel on a rack, lined with sultry paper, to help the heat circulate all virtually the pastry.
For a crispier version, you can moreover try this will filo pastry. Sear the parcel for virtually a minute on each side in a pan surpassing cooking to help it turn a rich golden colour.
Leftovers can be kept in the fridge for up to 3 days. Reheat in the oven for weightier results, or enjoy cold.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Bake
Cuisine: British